Tannin levels are high at véraison and then decrease slightly throughout ripening because tannins polymerise. Which option best describes this trend?

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Multiple Choice

Tannin levels are high at véraison and then decrease slightly throughout ripening because tannins polymerise. Which option best describes this trend?

Explanation:
Tannins polymerize into larger molecular units during ripening, which makes them less soluble and less extractable into the grape juice. Because the tannins are still present but become harder to pull into the must, the measurable tannin level drops slightly as ripening progresses. That’s why the description is that tannins decrease due to polymerisation. The other ideas—tannins staying high, disappearing, or fluctuating randomly—don’t fit the process of polymerisation reducing extractable tannin.

Tannins polymerize into larger molecular units during ripening, which makes them less soluble and less extractable into the grape juice. Because the tannins are still present but become harder to pull into the must, the measurable tannin level drops slightly as ripening progresses. That’s why the description is that tannins decrease due to polymerisation. The other ideas—tannins staying high, disappearing, or fluctuating randomly—don’t fit the process of polymerisation reducing extractable tannin.

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